This Creamy Mushroom Vegetable Rice Soup is cozy, hearty, and full of good-for-you ingredients. Easy to make in one pot, totally dairy-free, gluten free, and vegan, this flavorful soup will be a welcomed dinner any night of the week.

Mushroom vegetable rice soup in two white bowls. The pot of soup is next to the bowls and there are spoons on the table.

Soup is a regular dinner in our house during the colder months. They are easy to make veggie-loaded, often quick to throw together, and are easy to make flavorful and hearty in one pot.

This Creamy Mushroom Vegetable Rice Soup is the latest soupy love in our house. Wonderfully flavorful and easy to make, it is hearty enough to serve this as a main course with green salad or some bread on the side. Made creamy and dairy-free with a secret ingredient: blended white beans!

It is naturally vegetarian, vegan, and veggie-loaded…but you can adapt it to fit your needs and preferences!

Recipe testing and creation done in collaboration with Heather Staller.

White beans in a blender with water, before and after blending.

How to make this soup creamy without dairy

Blended white beans! Who knew, right?

But blending white beans (and you can use any kind of white bean you have on hand , like cannellini, navy, great northern beans) with a little but of water or broth gives this soup a lovely creamy flavor without dairy.

Many creamy dairy-free soups use coconut milk, however that can drastically change the flavor of a dish. The blended white beans add a richness to the soup + plant protein without changing the flavor.

If you can’t do beans, you can totally opt to to omit them from this mushroom vegetable rice soup. See the suggested adaptations section below for ideas on how to make this soup work for you.

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

Why this vegetable rice soup is so good

  • Made in one pot! Plus your blender. No more mountain of dishes to wade through at the end of the day
  • Packed with flavor.
  • Veggie-loaded. Carrots. Celery. Onions. Mushrooms. Spinach. The vegetables not only added flavor to this soup, but tons of nutrients.
  • It is gluten-free, dairy-free, vegetarian and vegan. You can also easily make it Paleo by using coconut milk instead of the blended beans.
Process shots of how to make mushroom vegetable rice soup.

Suggested Adaptations

Use brown rice instead of white. To use brown rice in this vegetable soup, cook the rice in the soup for a total of 40 to 45 minutes. Taste a few grains before proceeding with the remainder of the recipe.

Omit the beans. If you want to get a creamy texture without the beans, you can stir in 2 cups of milk or a non-dairy milk. Higher fat content milk such as whole milk or half-and-half will result in a creamier texture. Using a canned coconut milk can add a lot of creaminess but it will change the taste of the soup.

Don’t need the soup to be vegetarian? Use chicken broth instead of vegetable broth.

Grated parmesan sprinkled on top of the soup is a great addition if you don’t need the soup to be diary-free.

Use whatever white bean you have handy. Such as cannellini, navy, or great northern beans.

Want to be sure any any spinach leftover after making this Creamy Mushroom Vegetable Rice soup doesn’t go to waste? Check out my tips & tricks for keeping spinach fresh all week!

Mushroom vegetable rice soup in a stock pot with a spoon.

Other vegetable packed soup recipes you will love

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Mushroom vegetable soup in a bowl. And hand is on the side of the bowl
5 from 13 votes

Creamy Mushroom Vegetable Rice Soup

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 28 minutes
Cuisine: American
Course: dinner, Main Course
This Creamy Mushroom Vegetable Rice Soup is cozy, hearty, and full of good-for-you ingredients. Easy to make in one pot, totally dairy-free, gluten free, and vegan, this flavorful soup will be a welcomed dinner any night of the week.

Ingredients
 

  • 2 tablespoons olive oil
  • 1 cup chopped sweet onion, about 1/2 of a large or 1 small onion
  • 2 cups diced carrots, about 2 medium carrots
  • 1/2 cup diced celery, about 1 stalk
  • 3-4 cloves garlic, minced
  • 1/2 tablespoon dried Italian herb seasoning
  • 1 pound cremini or button mushrooms, ends trimmed and sliced
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 cup white rice
  • 4 cups low-sodium vegetable broth
  • 15 ounces canned white beans, drained and rinsed. You can use any white bean, such as cannellini, navy, great northern beans
  • 1-2 cups water
  • 2 cups loosely packed baby spinach, roughly chopped
  • 1-2 tablespoons lemon juice
  • black pepper, to taste

Equipment

Instructions
 

  •  Add oil to a large Dutch oven or soup pot over medium-high heat. Once oil is hot, add onion, carrots, and celery. Cook until onion starts to get golden brown, about 2 minutes. Add garlic and Italian seasoning. Cook for 1 more minute.
  • Add mushrooms and cook, stirring occasionally, until the mushrooms are soft and most of the liquid in the pan has cooked off. About 5 minutes.
  • Season with 1 teaspoon of salt then stir in rice and vegetable broth. Scrape the bottom of the pot to release and brown bits stuck to the bottom.
  • Cover pot and bring to a simmer. Lower heat to maintain simmer. Cook until rice is soft, about 15 minutes.
  • Meanwhile, add beans and 1 cup of water to a blender. Blend until smooth.
  • Once rice is cooked, remove lid and stir in bean puree.
  • Stir in spinach and cook until wilted. Add lemon juice and additional salt and pepper to taste.
  • Enjoy warm. Allow leftovers to cool completely before storing in fridge for up to 3 days.
    Note: As the soup sit, the rice will absorb more liquid so stir in the additional cup of water (or more) as needed. Be sure to taste and re-season the soup after adding more liquid.
Calories: 241kcal, Carbohydrates: 40g, Protein: 10g, Fat: 5g, Saturated Fat: 1g, Sodium: 443mg, Potassium: 847mg, Fiber: 7g, Sugar: 6g, Vitamin A: 8111IU, Vitamin C: 11mg, Calcium: 103mg, Iron: 3mg